Beat the whites of two eggs to a stiff froth. Boil one and one quarter cupfuls of sugar with one half cupful of water to the small ball (see page 512). Pour the boiling sugar in a very fine stream onto the whipped whites, beating hard all the time. Add the grated rind and juice of one orange and continue to beat until it is cold and the sugar is stiffened enough to place between the cakes without running.
Make three layers of cake after the receipt given for orange cake. Make a cream filling as directed for layer cakes. Flavor it with orange-flower water and a little bitter almond, to give the flavor of pistachio (see page 391), and color it a delicate green. Frost the top with a soft royal icing (page 484) made of confectioners' sugar; color it a delicate light green and sprinkle the top with chopped pistachio nuts. This cake is rather soft and creamy, and should not be cut before going on the table.
½ cupful of butter. 1½ cupfuls of sugar. 1 cupful of water or milk. 3 cupfuls of flour.
2 teaspoonfuls of baking powder. 4 eggs. Juice and rind of 1 lemon.
Beat the butter and sugar to a cream; add the beaten yolks; then add slowly the water and three quarters of the flour. Beat it a long time until very smooth and light; then add the lemon and the rest of the flour in which the baking-powder is mixed; beat well together, and lastly add the whipped whites of the eggs. Bake in gem-pans, putting a tablespoonful of the mixture into each pan. Raisins may be added to this cake, or two ounces of melted chocolate may be used instead of the lemon-juice, making it chocolate cake; or it may be made into spice cakes by using two tablespoonfuls of molasses with enough water to give one cupful of liquid; add also one half teaspoonful each of ground cloves, cinnamon, and allspice, and a few currants if desired; use one teaspoonful of soda instead of the baking-powder if molasses is used. Bake in a moderate oven about one half hour, and see that the cakes rise evenly and are of the same size. Turn them out of the pans bottom side up, and frost the bottom and sides with royal icing while they are still warm. For chocolate or spice cakes, use chocolate icing.
PLAIN CUP CAKES ICED AND SMALL PIECE OF ANGELICA PLACED IN CENTER OF EACH CAKE.
Use the receipt given for plain cup cake. Divide the materials; use the whites of the eggs with one part, the yolks and one whole egg with the other. Bake in separate tins; cut before serving; arrange the slices with the two colors alternating on a lace paper.
Make a mixture as directed for plain cup cake; divide it into three parts; color one with carmine, another with melted chocolate (one ounce), and leave the third one white. Do this quickly, so the baking-powder will not lose its force before going into the oven. Pour the mixtures into a tin, alternating the colors twice; they will run together and make a mottled cake.
Use one cup of butter, two of sugar, three of flour, and four eggs, and one half teaspoonful of vanilla. Mix as directed for butter-cake mixtures (page 465).
Use one pound each of butter, sugar, and flour; ten eggs; one quarter teaspoonful of mace and one half cupful of brandy. Mix as directed for butter-cake mixtures. Divide it into two loaves and bake in tins lined with paper forty to fifty minutes in a moderate oven. This cake may be filled with sliced citron and raisins if desired, or may have nuts mixed with it, making a nut cake, or some nuts may be sprinkled over the top before it goes in the oven.